Tag Archives: tomatillos

Welcome to the last mealtime monday of 2013! Crazy how fast this year has gone by. Today I am sharing a meal that I revised from a recipe from Cooking Light. Funny how I thought that I posted this back in the summer, only to find it again when going through pictures. So today I am finally sharing my favorite recipe for tomatillo enchiladas! I searched out this recipe after getting a bag of tomatillos from my parent’s garden. My friend gave me her recipe for a homemade tomatillo sauce, so I was looking around for ideas to use the sauce in. When I saw this I new it was perfect, and I was right. It is a great light, summery meal to share on a December day.

Preheat oven to 425 degrees. In a medium bowl add your shredded chicken. If you don’t have left over chicken to use for this meal, you can easily boil a chicken breast or two in advance.

Add cream cheese to the chicken and stir together to combine. Now add 1/2 cup tomatillo sauce. I prefer to use homemade tomatillo sauce when my parent’s garden is in full production mode, but you can also buy green sauce at the store and blend it with onion and garlic to make it a bit more fresh in flavor. Mix together to fully combine.

Pour chicken broth into a small skillet over medium-high heat. Take one tortilla at a time into the boiling chicken broth, flipping over after 5-10 seconds. This helps to soften the tortillas, but make sure to remove from the broth quickly because they easily become soggy and fall apart if too much broth is soaked up into the tortilla. Remove tortillas to a paper towel and complete with all tortillas. Next, spoon about 1/4 cup of chicken filling along the center of each tortilla.

Roll seam side down into a glass baking dish coated with cooking spray. Repeat process with all tortillas.

Pour more tomatillo sauce over the enchiladas. Top with crumbed queso fresco and chili powder.

Bake at 425 degrees for about 18 minutes or until heated throughout. Serve with lime slices and garnish with cilantro. Enjoy! This recipe is so good and surprisingly light for enchiladas.

What do you do when your parent’s give you a huge bag of tomatillos fresh from their garden? Make homemade tomatillo sauce of course! As I have been going through all my pictures and posts from 2013, I realized I never shared my homemade tomatillo sauce recipe or the recipe for tomatillo enchiladas. So, while this is a bit late and summery, I have to share it on this warm December afternoon.

Ingredients:

1 pound tomatillos

1/2 cup chopped onion

1 teaspoon minced garlic

1 serrano chili, chopped

2 tablespoons chopped fresh cilantro

1 tablespoon chopped fresh oregano

1/2 teaspoon ground cumin

1 1/2 teaspoons salt

1 cup water

1 cup chicken broth

juice of 1 lime

Directions:

Remove the husks from the tomatillos and wash. They have a sticky residue keeping the husk in place that can also hold in dirt, so make sure to clean throughly.

In a large saucepan over medium-high heat, add all ingredients and bring to a boil.

Reduce heat to medium-low and simmer until tomatillos are soft, about 10-15 minutes.

Using an immersion blender, puree until smooth. This sauce can be used immediately or stored in the freezer in small batches to use later.

I love this sauce. I is great just as a fresh salsa with chips or in tomatillo enchiladas. I love making larger batches and storing 2 cups in each ziplock bag to be able to use in the middle of winter. A taste of summer in the dead of winter always makes you feel good.